Everytime I make cookies, they go hard almost right away. I know there is a way to keep them soft, any suggestions?
2006-10-18 07:03:17 · 19 answers · asked by anjel136 2 in Food & Drink ➔ Cooking & Recipes
Add one package of vanilla pudding to the mix when you make them. Or put a slice of bread in the cookie jar. They will both work well.
2006-10-18 07:12:31 · answer #1 · answered by TB 1 · 2⤊ 0⤋
I use margarine instead of butter, changes flavor a little, but my cookies stay softer. Also, I went to Walmart and bought one of there rectangular cake savers. When I make cookies, i line the bottom with a paper towel and put my cookies in the cake saver. If I make a double batch, I can keep those cookies soft in there for over a week. The trick is to let them sit on the pan for a minute after you take them from the oven, then put them in your container. Then close the lid. They cool down enough before you put more on top of them, but it keeps moisture in the container. Also it depends on how thin the cookie is, the thinner the cookie, the crisper it will be. Also if the recipe says bake for 8-10 minutes, go for 8 minutes. Always go for the lesser time for a softer cookie.
2006-10-18 07:13:29 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Freezing Cookies
Baking multiple batches of cookies on a day when you have time, or are looking for a fun group project, is a great idea when combined with artful storage techniques. Here's the drill:
Cool cookies thoroughly before storing.
Store each kind of cookie separately to keep flavors from mixing.
Before freezing, make sure your freezer is at 0 F. or colder.
Most cookies and bars freeze well for up to six months; frosted cookies can be stored for up to 2 months.
Place cookies in plastic bags, metal tins, or plastic freezer containers.
If you're planning to frost and decorate cookies, freeze cookies unfrosted and then frost and decorate them just before serving.
Label the container with the name of the cookies and the date they were frozen.
2006-10-18 07:07:20 · answer #3 · answered by Anonymous · 0⤊ 1⤋
Take the cookies out 15 minutes before you are orginally supposed to. This will keep them real soft. Or take them out when the middle is still a little doughy.
2006-10-18 07:18:23 · answer #4 · answered by Anonymous · 1⤊ 1⤋
Use half Crisco and half butter. If the recipe calls for 15-19 mins of cooking, take cookies out 2 mins less. Make sure that it is cooked, a light golden brown, it is fine. I usually cook at 325-350 degrees even if the recipe calls for a higher degree.
2006-10-18 07:13:39 · answer #5 · answered by Anonymous · 0⤊ 1⤋
I underbake them by about 2 minutes. I like them that way and you dont have to put them in any airtight bags or anything they stay soft for a couple days
2006-10-18 07:13:37 · answer #6 · answered by Anonymous · 0⤊ 0⤋
My mother always uncooks them a little. Take them out of the oven a little early. They will continue to bake a little out of the oven. This will keep them soft and gooey instead of hard and brittle. Also put them into a tupperwear container or put them in a Ziplock bag to seal in the moisture. Try it. Good luck.
2006-10-18 07:15:18 · answer #7 · answered by MightyRighty 3 · 0⤊ 1⤋
It's unanimous - put a slice of bread in container with cookies... it works with brown sugar, too.
2006-10-18 16:13:52 · answer #8 · answered by JubJub 6 · 1⤊ 0⤋
My mother in law said to put a piece of white bread in the container of cookies.
2006-10-18 07:11:45 · answer #9 · answered by Anonymous · 2⤊ 1⤋
as soon as they are taken out of the oven, place them in an airtight container. this will keep em nice and soft.
2006-10-18 07:07:24 · answer #10 · answered by Anonymous · 0⤊ 0⤋